Photo: Jennifer Davick; Styling: Amy Burke

Recipe from


1/4 cup rye whiskey
1 teaspoon simple syrup
1/4 teaspoon Peychaud's Bitters
1 cup ice
1/4 teaspoon anise liqueur
Lemon rind strip


Stir together whiskey, simple syrup, bitters, and ice in a cocktail shaker until chilled. Coat inside of a chilled 3 1/2-ounce glass with liqueur; pour out excess. Rub lemon rind strip over rim, and place in glass. Strain whiskey mixture into prepared glass.

Drop In: Tarragon. The dainty, aromatic plant and Herbsaint—a key ingredient in this Southern concoction—share sweet licorice undertones.


June 2011